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Lahme bi ajeen (meat in pastry) - bitesize

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  • 2 tbsp pine nuts or almonds
  • 1 tbsp olive oil
  • 1 onion, peeled and chopped finely
  • 250g mince meat
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp cinnamon
  • 1 tsp sumac (or lemon juice instead)
  • 500g puff pastry block
  • Milk to brush onto surface
  • Cooking Time
    15 minutes
  • Skill Level


This appetiser can be called different names, some may call it lahme bi ajeen, others would call it sfeeha...but I have stuck to lahme bi ajeen only because my grandma (may Allah rest her soul) used to make it specifically for us, and thats what she called them. 
  1. Saute the nuts over medium heat, continuously mixing to ensure they do not burn. When they turn golden, remove from heat and set aside
  2. Place the olive oil in a pan, and saute the onions until they start turning translucent
  3. Add the meat to the onions, and once the meat cooks through, add the salt, pepper, cinnamon and the sumac/lemon, followed by the nuts. Mix well and leave to cool
  4. Cut the puff pastry block into 16 pieces (if you decide to make them bitesize, otherwise make the pieces bigger)
  5. Oil a clean surface, and using a rolling pin, roll out each piece into a rectangular thin shape (not too thin though so it doesn't tear)
  6. Place a few teaspoons of the mixture into the centre of the rolled pastry
  7. Fold the longer sides onto the centre
  8. Then fold the shorter sides to the centre
  9. Place the pastry onto an oiled baking tray and flatten the pastry with your hand to make it thinner. Brush milk onto the surface of the pastries
  10. Place the pastries into a hot oven for around 10/15 minutes, or until golden and cooked from both sides 

I am sure there are many different ways to make these, and I would love to hear the way you make them. I have chosen the easiest and simplest method, using ready made puff pastry! Give these yummy bites a try, and enjoy :)


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